Rượu nếp (vin de riz gluant fermenté)

A Vietnamese preparation of fermented glutinous rice made with a leaven (men rượu), giving a soft, slightly alcoholic paste that sometimes turns liquid at the bottom of the jar. Traditionally made at home, it is eaten as a dessert or sweet side.

50 min
4 servings
Medium
Budget-friendly
🇻🇳 Vietnam

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Ingredients

500 g Glutinous rice
1 Yeast cake (men rượu)
1 tsp Sugar
250 ml Lukewarm water (approx.)

Optional extras

1 tbsp Extra sugar to serve

Instructions

Rinse the glutinous rice until the water runs clear, then soak it overnight.
Drain the rice and steam it for 25 minutes until tender but still firm, without turning it to mush.
Spread the cooked rice on a clean tray and let it cool until lukewarm, without touching it with dirty hands.
Crush the yeast cake into a fine powder and mix it with the sugar, then sprinkle over the rice, stirring gently.
Put the rice into a clean, sterilised jar, pack it down lightly and make a small hollow in the centre, then pour in a little lukewarm water.
Close the jar without screwing the lid fully and leave to ferment at room temperature for 2 to 3 days, until the rice is soft and liquid appears. Then refrigerate.